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Recipes by Johan Declerck

Belgium Belgium Chef

Deep-fried Fish with Sweet and Sour Sauce

Deep-fried Fish with Sweet and Sour Sauce by Johan Declerck

Deep-fried Fish with Sweet and Sour Sauceshoots, dicedServes 6 with 3 other dishesPreparation:A sweet and sour sauce goes especially well with deep-fried food, not justbecause it whets one’s appetite but, more important, because it counteractsany trace of grease. Such is, indeed, the case with fish. There are regionalvariations and…

1 vote
272 views
Lobster with Ginger and Scallions

Lobster with Ginger and Scallions by Johan Declerck

Lobster with Ginger and ScallionsIngredients:can be kept alive up to 3 days in the vegetable compartment of the refrigerator.Prepare the sauce: Mix together the flour, water, soy sauce and oystersauce. Set aside.Kill and chop up the lobsters. Before starting, make sure that strong rubberbands are around the pincers. Lay the lobsters…

1 vote
188 views
Zucchini stuffed with lamb and pine nuts

Zucchini stuffed with lamb and pine nuts by Johan Declerck

Zucchini stuffed with lamb and pine nutsCut the tops off the zucchini and, using a small spoon or melon baller, hollow out the inside of each.Heat 1 tbsp of the olive oil in a heavy frying pan over medium-high heat.Cook the garlic, cumin, cloves, and cinnamon for a couple of minutes untilfragrant. Add the onion and cook until soft and…

1 vote
276 views
Hummus with cinnamon lamb

Hummus with cinnamon lamb by Johan Declerck

Hummus with cinnamon lambsunflower oil in a thin, steady stream until you have a smooth light paste.(If you want a slightly thinner consistency, simply add a little water.)Heat a frying pan over medium-high heat, add a little oil, and cook the lambuntil brown and crispy. Sprinkle over the cinnamon and season well with saltand pepper.…

1 vote
284 views
Lamb kebabs with white bean and tomato salad

Lamb kebabs with white bean and tomato salad by Johan Declerck

Lamb kebabs with white bean and tomato saladfor a couple of minutes longer, or until fragrant. Remove from the heat, transfer toa bowl, and let cool for 5 minutes. Add the lamb, parsley, cilantro, and pistachios.Season well. Mold the lamb mixture onto one end of the skewer, making a cylindeof meat around roughly half its length. Heat…

1 vote
340 views
Grilled sardines

Grilled sardines by Johan Declerck

Grilled sardinesdiscard any husks or pieces of stalk.Crush the garlic, dried chilies, and allspice, again using a pestle and mortar,and mix with the other spices in a bowl. Add the olive oil.Pat the inside of the sardines dry with paper towels, then rub some ofthe spice marinade over the inside and outside of each fish. Mix the…

1 vote
225 views
Harissa mini fish cakes with preserved lemon

Harissa mini fish cakes with preserved lemon by Johan Declerck

Harissa mini fish cakes with preserved lemongolden brown and fragrant. Stir in the paprika and remove from the heat.Put the fish in a food processor with the aromatic cooked spice mixture, thepreserved lemon rind, scallions, and cilantro. Add in the harissa and egg, andseason with salt and pepper. Add half of the lemon juice and…

1 vote
302 views
Tuscan bean soup

Tuscan bean soup by Johan Declerck

Tuscan bean soupTuscan bean soupThis soup, ribollita, is thick, filling, nutritious, and delicious. It is even wonderfulat room temperature.until softened but not colored. Add the garlic and cook for 1 minute. Add the stock, tomatoes and their juices, and tomato paste. In a bowl, mash half the beans with a fork and stir into the pot.…

1 vote
194 views
Amok chouk, Steamed snails in curry custard

Amok chouk, Steamed snails in curry custard by Johan Declerck

Amok chouk, Steamed snails in curry custardAmok chouk ,Steamed snails in curry custardAmok is a curried coconut custard that is generally steamed in a small containerhand-formed from a section of banana leaf. a specialty of malaysia, hybridversions appear in both Thai and cambodian cooking. While freshwater fish suchas catfish is used…

1 vote
172 views
Noodles with pork in red curry broth

Noodles with pork in red curry broth by Johan Declerck

Noodles with pork in red curry brothNoodles with pork in red curry brothThis curry noodle soup is a specialty of the laotian northern region of luangNamtha and is similar to a dish of the same name from northern Thailand. It iswidely believed, however, that Kao Soi originated in Myanmar. This versioncombines coconut milk with a light…

1 vote
224 views